I hope you had a wonderful Thanksgiving! Ours was very nice and now we are in full swing for the Christmas season. There’s something about Christmastime that is so magical. I’m not sure if it’s the holiday music, the decorations, the food, spending time with family, or just celebrating the true meaning of Christmas. Ever since I was a little girl, my family has always taken pride in baking Christmas cookies. There are always at least 8 different kinds of cookies set out at Christmas.

I wanted to makeover the traditional chocolate chip cookie recipe, so that they are a little lighter in calories and guilt-free. This recipe is very similar to the Amazing Chocolate Chick Cookie Cake. Today’s recipe has been adapted from Texanerin Baking.

I promise that no one will ever guess the secret ingredient (chick peas)! You cannot taste them at all! These cookies are delicious!


Here are the ingredients you’ll need to make approximately 18 cookies:


  • 1 (15 oz.) can rinsed and drained chick peas
  • 1/2 cup of natural peanut butter (you must use natural or the cookie will not stick together)
  • 1/4 cup of maple sugar (you could use other sweeteners like brown sugar, agave, maple syrup, brown rice syrup)
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • pinch of salt (do not omit)

Preheat oven to 375 degrees. Rinse, drain, and pat dry the chick peas.


In a food processor (or a Magic Bullet) thoroughly blend the chick peas. Be sure to blend completely to remove all lumps.


Next, add all ingredients except for the chocolate chips. Blend until thoroughly mixed.


Pour dough into a medium bowl and stir in chocolate chips.


Arrange cookies on a parchment lined cookie sheet. Bake for about 8-10 minutes.


Enjoy! They taste best right out of the oven (or warmed up).


Nutrition information (per cookie):


What do you enjoy about the holiday season?

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